Stepjo7269's profile page
Recipes
CREAMY CARAMELS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1 cup sugar
- 1 cup dark corn syrup
- 1 cup butter, cubed
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- Directions
- ●Line an 8-in. square pan with foil and butter the foil; set aside.
- ●Combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
- ●Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238 degrees (soft-ball stage), stirring constantly.
- ●Remove from the heat; stir in vanilla. Pour into prepared pan. Cool.
- ●Remove from pan and cut into 1-in. squares. Wrap individually in waxed paper; twist ends.
- Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.
*GOLDEN PORK CHOPS
By stepjo7269
Taste of Home's Country Extra
- Directions:
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 teaspoon paprika
- 1-1/2 cups crushed corn bread stuffing
- 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
- 1 tablespoon brown sugar
- 1 tablespoon spicy brown mustard
- ● In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing.
- ● Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing.
- ● Combine brown sugar and mustard; spread over chops.
- ● Bake, uncovered, at 400 degrees for 35-40 minutes or until meat juices run clear.
BEER BATTERED SHRIMP
By stepjo7269
Favorite Brand Name Recipe Cookbook
- 12 oz. beer
- 1 ½ C. flour
- 4 T. lemon juice
- 1 T. paprika
- 1 tea. salt
- 1 ½ lb. shrimp
- ●Note: May substitute 1 T. Tony Chochet's creole seasoning for Paprika & salt.
- ●Pour beer in a bowl.
- ●Sift together 1 C. flour, paprika, and salt. Beat into beer.
- ●Dry shrimp and sprinkle with lemon juice.
- ●Dredge shrimp in remaining flour and dip into beer batter, coating shrimp well.
FLAN
By stepjo7269
Allrecipes By: Bobby Kleinveld "The best dessert ever invented!!"
- 1/2 cup white sugar
- 2 cups milk
- 2 eggs, beaten
- 2 egg yolks, beaten
- 3/8 cup white sugar
- Directions
- ●Preheat oven to 350 degrees F.
- ●In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
- ●In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined.
- ●Stir in sugar. Pour milk mixture evenly into ramekins.
- ●Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
- ●Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.
MYSTERY PECAN PIE
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 1 (15 ounce) package refrigerated pie crusts
- 1 (8 ounce) package cream cheese, softened
- 4 large eggs
- 3/4 cup sugar, divided
- 2 teaspoons vanilla extract, divided
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup light corn syrup
- ● Unroll and stack 2 pie crusts; gently roll or press together.
- ● Fit pie crusts in a 9 inch pie plate according to package directions; fold edges under, and crimp.
- ● Beat cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into pie crust. Sprinkle with pecans.
- ● Stir together corn syrup, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans.
- ● Bake at 350 degrees for 50 to 55 minutes or until set.
PEAR PRESERVES
By stepjo7269
Granny (Louise Stevenson)
- 1/2 bushel of pears (approx. 1 large dish pan of pears)
- 5 lbs. sugar
- ●Peel and slice pears. Pour sugar over pears and let stand (better if overnight).
- ●Pour pear and sugar mixture into thick pot. Cook over low heat until sugar melts. Turn up to medium heat and cook until syrup thickened (about 1 1/2 hours)
- ●Note: Will need to stir occasionally until syrup begins to thicken then more frequently to prevent scorching (frequency of stirring increases as syrup thickens).
SPANISH TOMATO RICE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 8 slices bacon
- 1 c. onions, finely chopped
- 1/4 bell pepper, chopped
- 1 (16 oz) can diced tomatoes
- 1 1/2 c. water
- 3/4 c. uncooked long grain rice
- 1/2 c. chili sauce
- 1 t. salt
- 1 t. brown sugar
- 1/2 t. Worcestershire sauce
- Dash black pepper
- In 10 inch skillet until crisp; set aside and reserve 1/2 of grease.
- In remaining grease, saute onions and bell pepper until tender but not brown.
- Add remaining ingredients except bacon.
- Cover and simmer 45 minutes.
HAINANESE CHICKEN RICE
By stepjo7269
Real And Healthy Chinese Cooking By: Nicholas Zhou
- Chicken:
- 1 1 3 whole chicken, about 3 pounds
- 1 1 1 teaspoon salt
- 2 2 2 cloves garlic, peeled
- 4 4 4 slices fresh ginger, peeled
- 4 4 4 scallions, trimmed
- 12 12 about 12 cups water
- 2 2 2 tablespoons Oriental (dark) sesame oil sliced tomatoes (garnish) sliced cucumbers (garnish) cilantro sprigs (garnish)
- Directions:
- ●Wash chicken and remove excess fat. Rub the inside of the cavity with salt.
- ●Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot.
- ●Place garlic, ginger, and scallions inside the chicken cavity.
- ●Carefully remove chicken, draining liquid from body cavity back into the pot.
- to 5 to to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.
- ●To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter.
*BANANA SPLIT DESSERT
By stepjo7269
Taste of Home Light & Tasty By: Ann Jansen of DePere, Wisconsin
- Directions:
- 2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
- 5 tablespoons reduced-fat margarine, melted
- 1 can (12 ounces) cold reduced-fat evaporated milk
- 3/4 cup cold fat-free milk
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 2 medium firm bananas,sliced
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 3 tablespoons chopped walnuts
- 2 tablespoons chocolate syrup
- 5 maraschino cherries, quartered
- ●Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
- ●In a bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes or until slightly thickened.
- ●Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping.
- ●Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries.
- ●Refrigerate for at least 1 hour before cutting.
THOUSAND ISLAND SALAD DRESSING
By stepjo7269
Allrecipes By: Kim Orr Louisville, Kentucky"
- 1 cup mayonnaise or salad dressing
- 1/4 cup chili sauce
- 2 hard-cooked eggs, chopped
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 4 1/2 teaspoons finely chopped onion
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Directions
- ●In a bowl, combine all ingredients; mix well.
- ●Cover and refrigerate until serving.
- ●Serve over salad greens.